Peppermint Brownie Sundae
 
Ingredients
  • ¾ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ⅔ cup butter, melted and divided
  • ½ cup boiling water
  • 2 cups granulated sugar
  • 2 eggs
  • 1⅓ cups all-purpose flour
  • 1 teaspoon peppermint extract (optional)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • Edy's Peppermint Wonderland Slow Churned Ice Cream
  • Topping: chocolate syrup, sprinkles, candies
Instructions
  1. Preheat oven to 350F degrees. Spray 13x9-inch baking pan with baking spray and set aside.
  2. In a large bowl, combine cocoa and baking soda. Add ⅓ cup melted butter then stir in water, stirring until combined and thickened. Add sugar, eggs, and remaining ⅓ cup butter and stir until smooth.
  3. Add flour, peppermint and vanilla extracts, and salt, stirring until fully combined.
  4. Pour mixture into prepared baking pan and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out with moist crumbs that cling (do not over bake!). Cool completely on a wire rack.
  5. ASSEMBLE SUNDAES: Put cooled brownie at the bottom of the each individual serving dish. Top each brownie with a scoop of ice cream. Top ice cream with desired toppings, such as whipped cream, chocolate syrup, sprinkles, or your favorite topping!
Notes
You can use either a whole brownie at the bottom of the dish or else cut it up into cubes works well too.
Recipe by Alida's Kitchen at https://www.alidaskitchen.com/2013/12/09/peppermint-brownie-sundae/